Seared Scallops With Cabbage and Leeks |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious scallops in a low fat supper. Originally from Martha Stewart Living Ingredients:
3 tablespoons olive oil |
1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well |
1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head) |
1/3 cup low sodium chicken broth |
coarse salt |
fresh ground pepper |
12 large sea scallops, tough side muscles removed (about 1 pound) |
sliced lemon (to garnish) |
Directions:
1. Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
2. Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
3. Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
4. Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
5. Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.
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